On Tuesday, Chef Rachel challenged us with preparing a unified set of dishes from produce from a Johnson’s Backyard Garden CSA (Community Supported Agriculture) box, which was a fun challenge since we had no recipes to cook from. A CSA box is a box of produce from a farm or collection of farms and it’s a way of supporting locally produced food. My team decided on an Italian theme and we made a white pizza with beet “pepperonis,” a red leaf salad with mint and citrus, and a carrot cake. Of course, we knocked it out of the park.
Below: The goodies from Johnson’s Backyard Garden.
A photographer from Johnson’s Backyard Garden showed up to shoot our use of their CSA boxes. Chard, Brussels sprouts greens, beets, mint, carrots, and more were included in this week’s box. The Natural Epicurean has been a heavy user of Johnson’s produce – we cook with it every day – and it’s nice to know that the school buys locally, so the produce is fresh, in season, and has minimal ecological impact from transportation.
Below: Photographer from Johnson’s Backyard Garden and a woman taking notes on our handiwork while Chef Rachel (center) looks on.
Below: Some quinoa-stuffed tomatoes.
Below: My team’s beet-pepperoni pizza (left), carrot cake (center), and citrus salad (above the cake).
Below: An artfully assembled de-constructed beet-chard salad.
Below: Me with two classmates after a successful morning of cooking. Fun! (Photo from Rachel Zierzow’s Facebook page.)